Composite seasoning sauce and preparation method thereof

Abstract

The invention discloses a compound seasoning sauce and a preparation method thereof. The compound seasoning sauce comprises the following components in parts by weight: 39-46 parts of vegetable oil, 27-37 parts of shallot sections (wherein the ratio of red onion to shallot is 1: 3), 11-26 parts of soy sauce, 10-20 parts of oyster sauce, 9-14 parts of black truffle, 4-6 parts of edible salt and 0.1-0.2 part of compound spice seasoning. The preparation method comprises the following steps: pretreating the raw materials, and heating oil to 70-80 DEG C; adding shallot sections, and frying for 10-20 minutes until the shallot fragrance appears, the color is slightly changed to yellow green, and the water content is 12%-17%; raising the temperature to 80-90 DEG C, adding black truffle powder chopped by a chopper mixer, and frying for 10-20 minutes; adding soy sauce, oyster sauce and edible salt, reducing the temperature to 70-80 DEG C due to the addition of a large amount of raw materials, and stirring for 30-40 minutes; adding spices, and uniformly stirring to obtain a compound seasoning sauce semi-finished product; and sterilizing the semi-finished product at the high temperature of 120-125 DEG C for 20 minutes, placing the semi-finished product at room temperature, and pasting a label to obtain a finished product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a compound seasoning sauce and a preparation method thereof. Background Art

[0002] Currently, the industrial production of black truffle scallion sauce still faces several technical bottlenecks, mainly concentrated in the three aspects of flavor loss, process limitations and product stability. The specific problems are as follows: 1. The flavor of black truffles is easily lost, and existing processing methods make it difficult to effectively preserve it. Core flavor compounds in black truffles (such as androstenone and dimethyl sulfide) are thermally unstable, and traditional high-temperature stir-frying (>120°C) results in a flavor loss exceeding 60% (GC-MS analysis data). To circumvent this issue, commercially available products often use cold processing or post-addition processes. However, this approach results in poor integration of the black truffle flavor with the scallion oil base, creating an inharmonious aroma and poor overall flavor performance.

[0003] 2. The traditional scallion oil frying process has inherent defects (1) Insufficient caramel flavor: To avoid burning, the frying temperature of commercial scallion oil is usually controlled at 105-120℃. However, this temperature range makes it difficult to fully stimulate the Maillard reaction, resulting in insufficient caramel flavor of the scallion oil and affecting the layering of the product. (2) Food safety hazards: High-temperature frying can easily produce harmful substances such as acrylamide and trans fatty acids, posing a potential food safety risk.

[0004] 3. The product has a short shelf life and poor oxidative stability The shelf life of ordinary scallion sauce is usually ≤6 months, mainly due to: (1) Oils and fats are easily oxidized and rancid, and their peroxide value (POV) increases rapidly during storage; (2) There is a lack of an efficient antioxidant system. Traditional processes rely on a single antioxidant (such as TBHQ), which has limited effects.

[0005] The current production technology of black truffle scallion oil sauce is still limited by core problems such as difficulty in retaining flavor, insufficient process optimization, poor stability, and short shelf life. It is urgently needed to carry out systematic optimization to improve product quality and market competitiveness. Summary of the Invention

[0006] In response to the shortcomings of the existing technology, the present invention aims to provide a compound seasoning sauce and its preparation method to address the following issues: 1. Loss of black truffle flavor at high temperatures: By optimizing the stir-frying process and controlling the stir-frying temperature and time, the degradation of black truffle flavor substances is reduced. 2. Fusion of scallion oil and black truffle flavors: By adopting staged temperature control during stir-frying, the charred aroma of scallion oil and the fresh aroma of black truffle are synergistically enhanced. 3. Improved product stability: By eliminating the addition of preservatives (such as potassium sorbate and sodium D-isoascorbate) and using a compound spice seasoning, the shelf life is extended.

[0007] The purpose of the present invention is achieved through the following technical solutions: A compound seasoning sauce comprises the following components in parts by weight: 39-46 parts of vegetable oil, 27-37 parts of scallion segments (red shallot:scallion=1:3), 11-26 parts of soy sauce, 10-20 parts of oyster sauce, 9-14 parts of black truffle, 4-6 parts of edible salt, and 0.1-0.2 parts of compound spice seasoning.

[0008] A method for preparing a compound seasoning sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed (cleaning, cutting, etc.) and placed for use; (2) Pour vegetable oil into a wok container, heat the oil in a wok, and heat the oil to 70-80℃; (3) Add scallion segments and stir-fry for 10-20 minutes until the scallion aroma comes out and the color changes slightly to yellow-green. The moisture content is 12%-17%; (4) Increase the output power of the wok to raise the oil temperature to 80-90°C, add the black truffle foam chopped with a chopper, and stir-fry for 10-20 minutes; (5) Add soy sauce, oyster sauce, and edible salt. Due to the addition of a large amount of raw materials, the temperature drops to 70-80°C at this time and stir at a constant speed for 30-40 minutes; (6) Turn off the power of the wok, add spices, and stir evenly to obtain a compound seasoning sauce; (7) Filling the compound seasoning sauce to obtain a semi-finished product; (8) Sterilize the semi-finished product at 120-125°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

[0009] (1) Flavor advantage: The black truffle flavor retention rate is greater than 80%, and the scorched aroma of scallion oil and the fresh aroma of black truffle are synergistic.

[0010] (2) Food safety: No preservatives are added to retain the nutritional value of the raw materials, avoid potential risks, and ensure food safety.

[0011] (3) Stability: Shelf life can reach 18 months. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 This is a temperature control diagram during the preparation method of this application. DETAILED DESCRIPTION

[0013] The present invention will be further described below with reference to the examples, but the present invention is not limited to the examples.

[0014] A compound seasoning sauce is characterized by being composed of the following components in parts by weight: 39-46 parts of vegetable oil, 27-37 parts of scallion segments, 11-26 parts of soy sauce, 10-20 parts of oyster sauce, 9-14 parts of black truffle, 4-6 parts of edible salt, and 0.1-0.2 parts of spices.

[0015] The onion segments include red onions and green onions, and the ratio of red onions to green onions is 1:3.

[0016] The spice is a composite spice seasoning.

[0017] A method for preparing a compound seasoning sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed and placed for use; (2) Pour vegetable oil into a wok container, heat the oil in a wok, and heat the oil to 70-80℃; (3) Add scallion segments and stir-fry for 10-20 minutes until the scallion aroma comes out and the color changes slightly to yellow-green. The moisture content is 12%-17%; (4) Increase the output power of the wok to raise the oil temperature to 80-90°C, add the black truffle foam chopped with a chopper, and stir-fry for 10-20 minutes; (5) Add soy sauce, oyster sauce, and edible salt. Due to the addition of a large amount of raw materials, the temperature drops to 70-80°C at this time and stir at a constant speed for 30-40 minutes; (6) Turn off the power of the wok, add spices, and stir evenly to obtain a compound seasoning sauce; (7) Filling the compound seasoning sauce to obtain a semi-finished product; (8) Sterilize the semi-finished product at 120-125°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

[0018] Pre-processing steps include cleaning and cutting.

[0019] The moisture content in step (3) is preferably 15%. Example 1

[0020] A compound seasoning sauce comprises the following components: 39g of vegetable oil, 27g of scallion segments, 11g of soy sauce, 10g of oyster sauce, 9g of black truffle, 4g of edible salt, and 0.1g of spices. Example 2

[0021] A compound seasoning sauce comprises the following components: 46g of vegetable oil, 37g of scallion segments, 26g of soy sauce, 20g of oyster sauce, 14g of black truffle, 6g of edible salt, and 0.2g of spices. Example 3

[0022] A compound seasoning sauce comprises the following components: 42g of vegetable oil, 30g of scallion segments, 15g of soy sauce, 15g of oyster sauce, 11g of black truffle, 5g of edible salt, and 0.15g of spices. Example 4

[0023] A method for preparing a compound seasoning sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed (cleaning, cutting, etc.) and placed for use; (2) Pour vegetable oil into a wok container, heat the oil in a wok, and heat the oil to 70-80℃; (3) Add scallion segments and stir-fry for 10-20 minutes until the scallion aroma comes out and the color changes slightly to yellow-green. The moisture content is 12%-17%; (4) Increase the output power of the wok to raise the oil temperature to 80-90°C, add the black truffle foam chopped with a chopper, and stir-fry for 10-20 minutes; (5) Add soy sauce, oyster sauce, and edible salt. Due to the addition of a large amount of raw materials, the temperature drops to 70-80°C at this time and stir at a constant speed for 30-40 minutes; (6) Turn off the power of the wok, add spices, and stir evenly to obtain a compound seasoning sauce; (7) Filling the compound seasoning sauce to obtain a semi-finished product; (8) Sterilize the semi-finished product at 120-125°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

[0024] In this embodiment, the pretreatment in step (1) is specifically as follows: selecting shallots and green onions, cleaning them, and cutting them into 2 cm long segments; selecting black truffles, cleaning them, and crushing them into black truffle foam using a chopper.

[0025] The criteria for selecting scallions are: red heads, green leaves, a normal, rich scallion aroma, and no signs of rot, spoilage, or visible foreign matter. The caramelized aroma of scallion oil primarily comes from the high-temperature cooking of the scallion segments in vegetable oil. During this process, sugars and amino acids within the scallions undergo a Maillard reaction, producing a variety of volatile compounds with a caramelized flavor, such as pyrazines and furans, which impart scallion oil with its unique, mellow aroma. The savory flavor of black truffles comes from their rich volatile components, including characteristic aroma compounds such as 1-octen-3-ol, p-cresol methyl ether, and diallyl disulfide.

[0026] When scallion oil and black truffle are combined, their aroma components intertwine. On the one hand, some of the fat-soluble components in scallion oil can better dissolve the black truffle's aromatic substances, promoting their volatilization and release, making the black truffle's aroma more widespread and lasting. On the other hand, the complex aroma components of black truffle enrich the scallion oil's originally relatively simple aroma layering, complementing and strengthening each other in terms of olfactory perception. In terms of taste, the mellow taste of scallion oil and the savory flavor of black truffle work synergistically to make the overall flavor richer and fuller. In a sensory evaluation experiment conducted on consumers, a panel of 20 consumers was selected to conduct a double-blind flavor evaluation of foods containing the product of the present invention and foods containing scallion oil or black truffle extract alone. The results showed that the flavor richness, aroma intensity, and taste satisfaction scores of foods containing the product of the present invention were significantly higher than those of foods containing scallion oil or black truffle extract alone, fully demonstrating the synergistic effect of the scorched aroma of scallion oil and the savory aroma of black truffle.

[0027] To explore the sensory evaluation experiment of consumers on foods with the product of the present invention and foods with scallion oil or black truffle extract added alone under double-blind test 1. Purpose of evaluation The synergistic effect of the burnt aroma of scallion oil and the fresh aroma of black truffle in the black truffle scallion oil product of the present invention was verified, and the differences in flavor richness, aroma intensity, and taste satisfaction between the product and foods containing only scallion oil or black truffle extract were compared.

[0028] 2. Evaluation team composition The evaluation team consisted of 20 randomly recruited ordinary consumers.

[0029] 3. Evaluation samples and experimental design (1) Sample preparation Sample A: Food (mixed noodles) added with the black truffle scallion oil product of the present invention.

[0030] Sample B: Food with only ordinary scallion oil added (same type of mixed noodles).

[0031] Sample C: Food with only black truffle extract added (same type of mixed noodles).

[0032] Sample D: Blank control food (same type of mixed noodles) without additional flavoring substances added.

[0033] (2) Experimental design A double-blind test was conducted, and all samples were anonymously numbered, preventing panelists from identifying their sample types. Each panelist was asked to rate the four samples for flavor richness, aroma intensity, and taste satisfaction on a 10-point scale, with higher scores indicating a better evaluation. The judging criteria are shown in Table 1, and the scoring results are shown in Tables 2, 3, and 4.

[0034]

[0035] 4. Evaluation results (1) Flavor richness score

[0036] (2) Aroma intensity rating

[0037] (3) Taste satisfaction score

[0038] 5. Results Analysis Scoring data revealed that Sample A, which contained the black truffle scallion oil product of the present invention, achieved significantly higher average scores than the other samples in terms of flavor richness, aroma intensity, and taste satisfaction. Compared to Sample B, which contained only scallion oil, Sample A improved flavor richness by 38.7%, aroma intensity by 38.3%, and taste satisfaction by 37.7%. The improvements were even more pronounced compared to Sample C, which contained only black truffle extract.

[0039] The experimental results fully demonstrate that the caramelized aroma of scallion oil and the fresh aroma of black truffle in the product of the present invention have a significant synergistic effect. The combination of the two not only enriches the aroma layer and taste, but also greatly enhances the overall flavor experience, which is significantly better than the effect of using scallion oil or black truffle extract alone.

[0040] 6. Conclusion The black truffle scallion oil product of the present invention has significant advantages in flavor performance. The synergistic effect of scallion oil and black truffle has been fully verified. It can bring consumers better quality and more unique taste and olfactory enjoyment, and has strong competitiveness in the market.

[0041] The product of the present invention has a shelf life of up to 18 months, which has sufficient scientific basis. From the perspective of the main factors of food deterioration, the present invention effectively controls them from multiple aspects.

[0042] Microbial factors This invention utilizes a rigorous high-temperature sterilization process during production, effectively killing any initial microorganisms. Furthermore, the product is packaged in glass bottles, which have extremely low oxygen and water vapor transmission rates, effectively preventing the ingress of external microorganisms and inhibiting their growth and reproduction. Testing has shown that under simulated room-temperature storage conditions, the microbial count within the product remained below the limit set by food safety standards for 18 months.

[0043] Chemical factors The chemical properties of the ingredients in the product are stable, and no obvious chemical reactions will occur during storage, resulting in quality degradation.

[0044] Compared to similar common scallion oil products on the market, which typically have a shelf life of 6-12 months due to relatively simple raw material processing and production processes, the product of the present invention, through the aforementioned technical means and process optimization, has a shelf life extended to 18 months, significantly extending the product's market sales cycle and consumer use period, offering significant advantages. Specific comparative data is shown in the following table: .

Claims

1. A compound seasoning sauce, characterized in that: The invention is composed of the following components by weight: 39-46 parts of vegetable oil, 27-37 parts of scallion segments, 11-26 parts of soy sauce, 10-20 parts of oyster sauce, 9-14 parts of black truffle, 4-6 parts of edible salt and 0.1-0.2 parts of spices.

2. The compound seasoning sauce according to claim 1, characterized in that The onion segments include red onions and green onions, and the ratio of red onions to green onions is 1:

3.

3. The compound seasoning sauce according to claim 1, characterized in that: The spice is a composite spice seasoning.

4. A method for preparing a compound seasoning sauce, characterized in that: The steps include: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed and placed for use; (2) Pour vegetable oil into a wok container, heat the oil in a wok, and heat the oil to 70-80℃; (3) Add scallion segments and stir-fry for 10-20 minutes until the scallion aroma comes out and the color changes slightly to yellow-green. The moisture content is 12%-17%; (4) Increase the output power of the wok to raise the oil temperature to 80-90°C, add the black truffle foam chopped with a chopper, and stir-fry for 10-20 minutes; (5) Add soy sauce, oyster sauce, and edible salt. Due to the addition of a large amount of raw materials, the temperature drops to 70-80°C at this time and stir at a constant speed for 30-40 minutes; (6) Turn off the power of the wok, add spices, and stir evenly to obtain a compound seasoning sauce; (7) Filling the compound seasoning sauce to obtain a semi-finished product; (8) Sterilize the semi-finished product at 120-125°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

5. The method for preparing the compound seasoning sauce according to claim 4, wherein: Pre-processing steps include cleaning and cutting.

6. The method for preparing the compound seasoning sauce according to claim 4, characterized in that: In step (2), the moisture content is 15%.

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